Delicious meals for busy families don’t need to come from a box, and I don’t think they should be bland either. This savory ground beef stroganoff with hints of fresh thyme and robust red wine is a traditional take on stroganoff that’s easy to whip up. Serve it over a bed of your favorite pasta for a simple supper the whole family will ask for again and again.
I’ve always loved a good beef stroganoff.
Typically, I use stew beef.
A few months back though we tried it using plain old ground beef (since it thaws and generally cooks quicker) and it was just as big a hit as the original.
Another reason I always make sure to have some ground beef on hand in my freezer. It’s just so versatile.
It’s also one of those things my large family almost always can agree on come supper time!
What Is Beef Stroganoff?
Beef stroganoff, sometimes also referred to as beef stroganov, is a dish that originated in Russia sometimes in the 1800’s.
It’s name is though to come from a local diplomat names Paul Stroganoff.
The traditional version tends to include strips of cooked beef smothered in a rich, velvety sour cream based sauce.
Onions are a must, and mushrooms are often included.
Why Use Wine?
Fun fact, many older variations of beef stroganoff aren’t saucy skillet dishes served over your favorite pasta.
They actually tended to be thick beef stews that didn’t incorporate the sour cream into the sauce.
Instead it was served in a dollop on top of your portion. To be spooned in or incorporated however the eater saw fit.
It’s an idea I actually love.
These thicker, stew-based versions also tended to incorporate wine into the cooking process.
Wine’s a natural tenderizer for meat, and a little red wine flavor tend to pair perfectly without over powering.
We’re no stranger to using wine, even beer, in our cooking.
Here the red wine adds the ‘oomph’ that puts this beef stroganoff ahead of the rest. Again without overpowering the dish, or taking anything away.
Basically, this recipe combines the best things about the traditional recipe, but turns it into a quick cooking family favorite perfect for busy weeknights and hectic schedules.
How To Make
Start by cooking your pasta according to the package directions. When the pasta’s done, strain, and set aside.
While waiting for the water to boil for this step, go ahead and get started making your stroganoff.
Heat some olive oil in a large skillet over medium heat. To that add chopped onions and minced garlic, sauteing until the onions are soft.
Add in the ground beef, breaking up into crumbles as it cooks. Cook until all the beef is fully browned.
We do not drain the beef in this recipe, which is why I use a very lean ground beef. There’s no need with hardly any excess grease at all.
If you use a fattier ground beef, you will want to strain off the excess grease. Keep this in mind when cooking.
Stir in the seasonings- paprika, salt, pepper, garlic powder, and Worcestershire sauce. Let the mixture simmer for another 1-2 minutes to take on the flavors.
Pour in the wine, stirring to incorporate, and bring the mixture to a low boil.
Let the ground beef mixture bubble just until the wine has evaporated/cooked off.
Add the thyme and mushrooms, stirring to combine. Continue cooking just until the juice from the mushrooms has been released.
Stir in both the broth and the sour cream until completely incorporated.
Let the mixture simmer another 5-7 minutes, until it’s thickened.
Serve the sauce with pasta, and enjoy!
How To Serve
There’s no right or wrong way to serve this ground beef stroganoff. How you choose to plate it is entirely up to your personal preference!
You can mix the stroganoff mixture and the pasta together.
It’s tasty, and a one stop dinner. Makes plating easier, especially for younger children. A win/win for everyone.
Alternatively, you can add individual servings of pasta to plates and ladle the stroganoff mixture evenly out overtop.
We like to top ours with a bit of freshly chopped parsley, and an extra dollop of sour cream.
There’s no such thing as too much sour cream around here!
Pair this with crusty bread to sop up any leftover juices. Trust me on this!
Otherwise the temptation to lick your plate clean may just be too hard to resist. And that’s not a discussion I want to have AGAIN with the sons!
While pasta may be the most obvious pairing for this dish, I know plenty of people who prefer it served over a warm bed of creamy mashed potatoes.
You do whatever makes your hungry family happiest. There is no right or wrong here.
Is This Safe For Children To Eat?
I know a lot of people get nervous when cooking with alcohol, especially when the resulting food will be served to children.
The amount of alcohol used in this recipe is minimal, at least by cooking standards.
If the recipe is followed as instructed, the actual alcohol will cook off almost in it’s entirety.
What’s left behind is the robust flavor infused in every bite, without any worry of alcohol content.
This ground beef stroganoff recipe offers gourmet flavor on a regular budget. That alone makes it a great family meal in my book!
Other Savory Ways To Enjoy Ground Beef
- Korean Beef
- Poor Man’s Beef Wellington
- Penne Alla Vodka with Ground Beef
- Grandma’s Country Beef Gravy
If you’ve tried this GROUND BEEF STROGANOFF recipe, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on.
Ground Beef Stroganoff with Thyme and Red Wine
- 2 tbsp olive oil
- 1 lb ground beef
- 4 tsp minced garlic
- 1 medium onion diced
- salt and pepper to taste
- 2 tsp paprika
- 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1/2 cup red wine
- 1 cup chopped Bella mushrooms
- 2 tsp dried thyme
- 3/4 cup beef broth
- 1/2 cup sour cream
- 16 oz pasta like penne or wide egg noodles
- Cook pasta according to package directions. While the water is boiling heat the oil in a large skillet over medium heat. Saute the onions and garlic for a minute. Crumble the beef and cook until it's fully browned. Season with salt, pepper, paprika, garlic powder, and Worcestershire. Stir occasionally.
- Pour in the red wine. Let boil until it has evaporated.
- Add in the dried thyme and mushrooms and let cook until the juices/liquid of the mushroom have been released. Pour in the beef broth and stir in the sour cream. Simmer until the mixture thickens, stirring occasionally, about 5-7 minutes.
- Either mix the 'sauce' with the pasta or serve on top of your pasta of choice. A sprinkle of Parmesan cheese on top is the perfect piece de resistance.
recipe originally posted 2/8/2014
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